Seared Salmon & Herby Cannellini Beans

Name: Seared Salmon & Herby Cannellini Beans with Blistered Cherry Tomato & Yoghurt Spread
Total time: 20m
Yield: 2
Ingredients: 1 packet Snacking Tomatoes; 1 Garlic; 1 packet Parsley; 1 Cucumber; 1 packet Cannellini Beans; 280 g Salmon; 1 packet Mixed Salad Leaves; 1 packet Greek-Style Yoghurt; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Blistered Cherry Tomato & Yoghurt Spread

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Calories

:

581 kcal

Protein

:

43.6g protein

Difficulty

:

Easy

Allergens:

Fish
Milk
May contain traces of allergens
Crustaceans
Fish
Molluscs

Channel your inner chef with elegant plating, where a swoosh of cool Greek-style yoghurt forms the base for parsley cannellini beans. Topped with blistered cherry tomatoes, seared salmon and a fresh cucumber salad, this dish finishes on a high note. This recipe is under 650kcal per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Snacking Tomatoes

1

Garlic

1 packet

Parsley

1

Cucumber

1 packet

Cannellini Beans

280 g

Salmon

(Contains: Fish, May contain traces of allergens, Crustaceans, Fish, Molluscs;)

1 packet

Mixed Salad Leaves

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories581 kcal

Energy (kJ)2430 kJ

Fat29.5 g

of which saturates6.2 g

Carbohydrate28.5 g

of which sugars6 g

Dietary Fibre17 g

Protein43.6 g

Sodium332 mg

Potassium14.5 mg

Calcium4.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

1

• Halve snacking tomatoes. Thinly slice garlic.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook tomatoes, stirring occasionally, until blistered, 4-5 minutes.
• In the last minute, add garlic and cook until fragrant.
• Remove pan from heat, add a drizzle of vinegar, tossing to combine.
• Transfer to a bowl, season to taste with salt and pepper, then cover to
keep warm.

2

• Meanwhile, roughly chop parsley.
• Thinly slice cucumber (see ingredients) into rounds.
• Drain and rinse cannelini beans.
• In a medium bowl, combine cannellini beans, parsley and a generous drizzle of
olive oil and vinegar. Season to taste.

3

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through,
2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!

4

• In a large bowl, combine mixed salad leaves, cucumber and a drizzle of olive oil
and vinegar. Season to taste
• Spread Greek-style yoghurt over base of serving plates. Top with herby
cannellini beans and blistered cherry tomatoes.
• Divide seared salmon and cucumber salad between plates with beans. Drizzle
with olive oil to serve. Enjoy!